| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy, Vegetables |
Mexican |
Soups & ste, Beans |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
cn |
(15 1/2 oz) kidney beans; rinsed and drained |
| 1 |
cn |
(15 oz) black beans; rinsed and drained |
| 1 |
cn |
(14 1/2 oz) Mexican-style stewed tomatoes |
| 1 |
cn |
(4 oz) chopped green chilies |
| 1 |
pk |
(10 oz) frozen corn; thawed |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped carrots |
| 3 |
|
Beef bouillon cubes |
| 3 |
|
Garlic cloves; minced |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Yellow cornmeal |
| 1 |
ts |
Baking powder |
| 1 |
ds |
Salt and pepper |
| 1 |
|
Egg white; beaten |
| 3 |
tb |
Milk |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
DUMPLINGS
In a large saucepan over medium heat, combine the first 13 ingredients;
bring to a boil. Reduce heat; cover and simmer for 1 hour or until
vegetables are tender. For dumplings, combine flour, cornmeal, baking
powder, salt and pepper. Combine egg white, milk and oil; stir into dry
ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover
and simmer for 15-20 minutes (do not lift the cover).
Recipe by: Jane Mullins (ToH Feb/Mar 96) Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sean Coate <swcoate@peganet.com> on Jul 28, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”